Abstract:

This study explored the changes in the composition and contents of anthocyanins and glucosinolates in freshcut
red cabbage during storage at low temperature (8 ± 1) ℃ for 7 days. The two classes of compounds were separated,
identified and quantitatively analyzed by high performance liquid chromatography (HPLC) and HPLC-tandem mass
spectrometry (HPLC-MS/MS). The results showed that a total of 11 cyanidins were found to be present in red cabbage, with
cyanidin 3-feruloylsophoroside-5-glucoside being the most predominant, and its loss accounted for 55.51% of the total loss
of anthocyanins during the storage period. In addition, the relative content of cyanidin 3-feruloylsophoroside-5-glucoside
was decreased from 35.12% to 30.60% at the end of storage. Furthermore, a total of 10 glucosinolates (GS) were detected in
red cabbage, including 6 aliphatic GS, 3 indole GS and 1 aromatic GS. Glucobrassicanapin and gluconapin were the major
components in red cabbage, and their loss rates were both around 7%, altogether accounting for accounted for 50.07% of the
total loss. Meanwhile, their relative content was increased from 71.68% to 74.33%.

Key words: fresh-cut red cabbage, functional compounds, anthocyanins, glucosinolates